Roasted Garlic and White Bean Dip

Ingredients:

• 1, 16-ounce container of low-fat cottage cheese
• 1, 14 ounce can white kidney beans, drained
• 4 roasted garlic cloves
• 1 tsp sea salt
• ¹⁄₄ tsp black pepper
• Olive oil
• Fresh herbs – thyme, parsley, etc.

Instructions:

• In the bowl of a large food processor or blender, place cottage cheese, drained beans, garlic, salt and pepper.
• Blend until smooth, about 1-2 minutes.
• Transfer dip to serving bowl.
• Garnish with freshly chopped herbs such as thyme and parsley
• Drizzle with a little olive oil if desired. Serve with fresh vegetables or crackers.
• Dip can be made 1-2 days ahead of time. Store in the refrigerator for up to five days.